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Vegetable Stock
Ingredients
2-3 quarts water
1-2 carrots, sliced
2-3 pieces celery with leaves, copped
1 handful fresh parsley sprigs
1 large onion, sliced
1 large bay leaf
1 teaspoon salt
peppercorns
Directions
Add to these ingredients any any leftover or limp vegetables on hand
in large pot bring to slow boil
reduce heat, cover simmer for at least 2 hours
strain off and save vegetable & save for casseroles or stew, or blend for later soups
the puree & the stock can be frozen
refrigerate no more then 10 days
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